Development of traditional flavour in commercial doogh by addition of lipase

The combined effects of lipase/cream reaction, temperature/time and pH of fermentation on levels of free fatty acids (FFAs), biochemical changes, oxidative stability and flavour development of the dough during 21 days of cold storage were investigated. Levels of short‐chain FFAs increased in doogh samples, while long‐chain FFAs decreased. Under the severe conditions of the lipase/cream reaction, the lowest pH drop, acidity increase and the highest intensity of lipid oxidation were observed. Treatment with a shorter reaction time and a lower temperature of the lipase/cream mixture and a lower final pH of fermentation (4.0‐20‐30) achieved the highest sensory acceptability, which could be used to improve industrial doogh.